Blueberry Slab Pie

2 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 cup butter-flavor shortening
8 tablespoons cold water
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon finely shredded lemon peel
6 cups fresh or frozen blueberries*
Crumb Topping
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil, extending foil over the edges of the pan; set aside. In a large bowl stir together the 2-1/2 cups flour and the salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture with the water, 1 tablespoon at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Form into a ball.
On a lightly floured surface roll dough into a 19×13-inch rectangle. Wrap pastry around the rolling pin; unroll it into the prepared baking pan. Ease pastry into the pan and up the sides without stretching it. Trim pastry to 1/2 inch beyond edges of pan. Fold under extra pastry and crimp edges as desired.
In a large bowl stir together sugar, the 1/4 cup flour, the cinnamon, and lemon peel. Add blueberries; toss lightly to coat. Spoon blueberry mixture into pastry-lined pan; spread evenly. Sprinkle with Crumb Topping.
Bake for 40 to 45 minutes or until filling is bubbly and topping is golden. (If necessary to prevent over browning, loosely cover top of pie with foil the last 10 minutes of baking.) Cool slightly in pan on a wire rack. Serve warm or cool completely. Use foil to lift uncut pie out of pan. Place on cutting board; cut into rectangles.

Crumb Topping
1 cup of quick-cooking rolled oats
1 cup of packed brown sugar
1/2 cup of all-purpose flour
1/2 cup of butter
1/2 cup of chopped pecans
In a large bowl stir together rolled oats, brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until oat mixture resembles coarse crumbs. Stir in pecans.


Uncovered Blueberry Pie


3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
3 cups fresh blueberries
1 tablespoon butter
1 9 inch baked pie shell
Sweetened whipped cream
In a medium saucepan combine sugar, cornstarch, and salt. Stir in water and 1 cup of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in remaining 2 cups blueberries and butter until butter is melted. Cool completely. Pour into pie shell. If desired, cover and chill in refrigerator until ready to serve. Serve with whipped cream. Makes 8 servings.


4 thoughts on “Blueberries

  1. We have a little blueberry bush on our patio right now, it’s growing these teensy unusable blueberries because it’s only it’s first year but I still love them because of their cuteness:)